Bakes
These breads are deep fried and are not greasy when properly cooked. Serve with eggs at breakfast or choka, pumpkin, squash, etc. My kids say their favorite breakfast is bake and eggs! It confuses friends who think they’re being served bacon and eggs, but they are not disappointed when they receive their meal!
Bakes
Ingredients:
- 2 Cups (8oz) self-rising flour (If using non-rising flour, use 1 tsp. baking powder)
- ½ tsp salt
- ½ tbsp butter or margarine
- 1 tsp brown sugar
- ~1 cup tepid water
- ~2 cups vegetable oil (for deep frying)
Directions:
Mix flour and salt (and baking powder if not using self-rising flour) in a large mixing bowl. Then add margarine and sugar. When you have a crumbly flour mixture, gradually add water, mixing to form a medium firm dough. Knead dough until it forms a smooth ball, 5 to 10 minutes.
On a floured surface, roll dough into a sausage shape 1.5 inches in diameter. Cut into 1.5 inch pieces. Knead each piece in the palm of your hand for 1 minute to form a smooth ball. Finally, roll out each bake to about a ¼ inch thickness.
Heat oil until very hot in a deep pan, karahi, or wok. (To test, add a pinch of dough- if it rises to the top immediately, the oil is hot enough.) Gently lower rolled bakes into hot oil and cook until puffed up and light golden brown, 1 to 2 minutes on each side, basting the top with oil to ensure even cooking. Repeat with remaining dough, drain on paper towels, and serve for breakfast!
